Hearty potato and vegetable pan-fry

Hearty potato and vegetable pan-fry with potatoes, courgette, pepper, onion and rosemary: a simple pan dish with lots of veg and a Mediterranean touch.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 310 kcal per serving
• Protein: 6 g
• Fat: 10 g
• Carbs: 48 g

Ingredients

• 500 g potatoes
• 1 courgette
• 1 onion
• 2 tbsp olive oil
• 1 pepper
• 1 sprig of rosemary

Method

You’ll need: frying pan · chopping board · knife · spatula

1. Peel the potatoes and cut them into thin, bite-sized slices. Wash the courgette and pepper and cut them into small pieces, and slice the onion into rings.
2. Heat the olive oil in a large frying pan and fry the potatoes over a medium heat. They can take on some colour and should be almost cooked.
3. Add the onion, courgette, pepper and rosemary. Keep frying, turning now and then, so the veg softens and browns lightly.
4. Season to taste with salt and pepper. Fry the rosemary briefly with everything so it releases its aroma but doesn't turn bitter.
5. When the potatoes are soft and golden brown and the veg is cooked, take the pan off the heat.
6. Serve straight from the pan, with a little extra olive oil or freshly ground pepper if you like.

Good to know

A meal like this is down-to-earth in the best way. Little effort, lots of aroma from the pan, and at the end something warm and honest is on the table.

Swaps

Potatoes → sweet potatoes (provide beta-carotene) | Courgette → broccoli (provides vitamin C and folate) | Pepper → fennel (provides fibre and a different, gently aromatic flavour)

Allergens

The dish is naturally gluten-free, lactose-free and free from the most common allergens. Season mildly for children; in pregnancy, make sure the veg is thoroughly washed and everything is cooked through.

Dairy-free recipes